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Pacific Cod and Clam Cacciucco Recipe

Pacific Cod and Clam Cacciucco

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Average Rating:

Total Reviews: 7

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  • on March 24, 2012

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    I love "Chef Anne" Dishes ,i just think that they are positively great!! And i love this dish it was absolutely Fab ..And DELICIOUS!

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  • on May 25, 2011

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    To indriq-12923315
    How do you 'know' Chef Ann uses too much salt? Have you been on her set to taste the dish? The TV lens distorts the application of all ingredients. Review the recipe. Taste, season, taste and repeat as necessary.

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  • on June 09, 2010

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    I love your cook but you use to much salt, i know its kosher salt but still is to much!!!!

    Any way i i try all your recipy's

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  • on July 19, 2009

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    Anne, you never let me down! This was positvelly GREAT! Each and every step of the way tasted excellent! I too could not find fish bones...everyone (all the fish stores in this area throws them out. I used 1 pound of shrimp shells, a handful of mussels I had left over from a previous dish and a couple of scallops. The fish stock was turned out excellent! I think the next time I might leave out the beans altogether. The clams, shrimp & cod were quite enough. The tomatoe broth was very good! All of it was very good! I highly recommend this dish, but go easy on the salt...it is easy to over salt...you can always add, but can't take away.

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  • on July 14, 2009

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    I'm sure it's going to be great, but before I make it, shouldn't there be WATER in the stock???

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  • on July 13, 2009

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    My husband made this for me the day it aired and it was outrageously wonderful. The fennel fronds really brighten the flavors. My husband also was unable to locate fish bones so he jury rigged the stock with fish base and it was still excellent. Next time we will be more prepared. It's just that the after wathcing Anne make this, we were both salivating and ran out the door to pick up the ingredients (we will try to be more disciplined next time. We both have made numerous recipes from SoaRC and they are all delicious. She is one of the few chefs on food network that appropriately season their food. We love you Anne and never miss your show. You Rock!

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  • on July 12, 2009

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    This was worth every minute I spent making it. ( which was a good bit longer than the suggested 2 hrs. I could not find fish bones for the stock but substituted a piece of fish for the bones and the shells from a pound of shrimp. I followed the recipe except I used 1 pound of shrimp, 24 clams and 1 pound of scrod. My son will be doing his fall semester of college in Tuscany ( where this recipe originated and I'm pretty sure he will be hard pressed to find it done any better there!

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